Zhajiangmian (Fried Sauce Noodles)
A bowl of authentic Zhajiangmian features savory fried sauce with tender pork, served over chewy noodles and topped with fresh vegetable garnishes, embodying the classic taste of Beijing.
Beijing Mustard Cabbage Bites
A classic Beijing cold dish featuring crisp cabbage in a pungent yellow mustard dressing. Zesty, refreshing, and perfect for cutting through rich festive flavors.
Emperor Qianlong's Cabbage
Sweet, sour and crunchy with rich sesame dressing. A simple and classic Beijing cold dish that awakens the appetite.
Sautéed Three Kinds of Meat
Pork liver, loin, and kidney are quickly stir-fried with a rich sauce, creating a silky and aromatic classic Beijing home-style dish.
Chao He Cai (Stir-Fried Bean Sprouts, Vermicelli, Egg and Pork)
A classic Beijing home-style dish, bean sprouts, chives, eggs and vermicelli stir-fried together, with rich textures and appealing colors. Quick, easy, and perfect with rice.
Clay Pot White Pork
Thin slices of pork belly simmered with pickled cabbage in a clay pot. The broth is savory, the meat rich but not greasy—a warming Beijing classic for winter.
Instant-Boiled Lamb (Shuan Yangrou)
A traditional Northern Chinese hot pot, thinly sliced lamb quickly blanched in a flavorful broth, dipped in sesame sauce. Warming and satisfying.
Old Beijing Barbecue
Tender lamb seared with cumin and chili, smoky and aromatic – an authentic Beijing street-food favorite.
Grasp-Fried Fish Slices (Zhuachao Fish Slices)
Golden and crispy on the outside, tender inside with a sweet and sour sauce. A classic Beijing dish named by Empress Dowager Cixi, meaning 'appetizing'.
三不沾
San Bu Zhan, a court dessert from the Qing Dynasty, known for its unique texture that doesn't stick to the plate, chopsticks, or teeth. Golden, sweet, and soft, it's an unforgettable treat.
Beijing Spring Pancakes (Chun Bing)
Ultra-thin, chewy pancakes that hold a variety of fillings—a traditional Beijing dish for the Start of Spring, bursting with fresh flavors.
Beijing Lamb Head Meat
A classic Beijing cold dish: boiled lamb head sliced thin, served with Sichuan pepper salt. Crisp texture, pure flavor, perfect with drinks.
Beijing Lamb Tripe
A classic Beijing stir-fry featuring tender and crispy lamb tripe with scallions, rich soy sauce aroma, perfect as an appetizer or side dish.
Beijing-style Copper Pot Lamb Hotpot
An authentic Beijing hotpot with clear broth and hand-sliced lamb, dipped in a rich sesame sauce. It warms the heart and body, perfect for winter.
Stir-fried Tofu Brain (Chao Doufu Nao)
A classic Beijing vegetarian dish where tofu mimics brain texture, tender and savory with fragrant Sichuan pepper, perfect with rice.
Beijing Lamb Trotters
A Beijing classic: lamb trotters braised until fall-apart tender, coated in a rich, savory glaze that's packed with collagen.
Beijing Lamb Liver
Tender lamb liver stir-fried with scallions and ginger, rich in soy sauce aroma. A hearty Beijing home-style dish that's perfect with rice.
Beijing Lamb Kidneys
A classic Beijing halal dish, lamb kidneys are skillfully prepared to remove gaminess and stir-fried to tender, spicy perfection – an ideal accompaniment to drinks.
Beijing Lamb Offal Soup
A steaming bowl of Beijing lamb offal soup with creamy white broth, tender offal, topped with cilantro and chili oil, warm and comforting, a classic Beijing street food.
Beijing Braised Pork Belly
Red and shiny, fatty but not greasy, melts in your mouth. A classic Beijing flavor, perfect with rice.